Processes in the preparation of coconut meat based compositions and films

ABSTRACT

A dehydrated coconut meat based edible film, including its improvements and modifications, includes mainly of coconut meat wherein other fruit and vegetables are added as flavorings and enhancers. These coconut meat based films can be used as crepes, rolls, and or wraps, which are usually employed in wrapping any food such as fresh fruits, vegetables, salads, or cooked meat/fish, and any combination, after which are rolled, folded and eaten directly during meals or as snacks. The films, being mainly composed of fresh young coconut meat, are highly nutritious, gluten-free, cholesterol-free, raw, vegan, low carb, no added salt, and beneficial for human health. Further, the films can desirably be eaten directly, baked, steamed, fried, grilled and can remain fresh for up to twelve (12) months or longer, without chemical preservatives.

TECHNICAL FIELD OF INVENTION

This invention refers to the processes in the preparation of freshcoconut meat based compositions and films, including its improvementsand modifications, comprising mainly of coconut meat wherein other fruitand vegetables are added as flavourings and enhancers. These coconutmeat based compositions and films can be used as crepes, rolls, and orwraps, which are usually employed in wrapping any food such as freshfruits, vegetables, salads, or cooked meat and/or vegetables, and anycombination thereof, after which are rolled, folded and eaten directlyduring meals or as snacks.

DESCRIPTION Background of the Invention

The fresh coconut meat based compositions which are produced into filmsare similar to spring rolls or “lumpia” wrappers of Chinese dim sum, or“tortilla” in Spanish meals which involved putting an ingredientmaterial on a dough sheet of the spring roll or “lumpia” wrapper” or“tortilla”, rolling up the dough sheet to wrap the ingredient material,except that no frying is necessary as this coconut meat basedcomposition made into films can be eaten directly. Any food material andmixtures can be placed onto a portion of the surface area of the films,then rolled and or folded, then is conveniently ready for eating.Further, some examples of wrapped foods particularly popular in Japanand in the rest of Asian countries are the Japanese temaki sushi andonigiri/omusubi, the former is hand roll and cone and the latter is likea rice ball. In this example, the primary sheet product used to wrapsushi and onigiri/omusubi is “nori,” an algae-based food made of seaweedof the genus Porphyra which has been processed and dried into sheets.Although such seaweed based wrap for food is popular, many do not findthe taste or texture of seaweed attractive and appealing, especiallychildren.

Eating healthy foods such as fruits and vegetables has been a universalcampaign. Thus there is always a challenge to prepare these foods insuch a way that they are attractive and appealing to people of all ages,and at the same time have the desired variety and convenience added toit. Foods, including handheld foods, snack foods, and convenience foods,prepared with a food wrapper made primarily of a delicious andnutritious fruit and or vegetable itself can address these challenges.

The preparation of edible fruit and vegetable foods has been reportedalready around the world. Fruits and vegetable films and its uses havebeen reported by McHugh et al. in U.S. Pat. No. 8,048,466.Intermediate-moisture formed food products made from partiallydehydrated fruit or vegetable pieces and a gelled matrix have beenreported by Huxsoll et al. in U.S. Pat. No. 6,623,779. Seventy to 100%fruit and vegetable bars produced using twin screw extrusion have beenreported by McHugh et al. in U.S. Pat. No. 6,027,758.

Fruit-based edible wraps and vegetable-based edible wraps which may uselipids in the formulation have been reported by Senesi and McHugh(2002), “Film e coperture eduli con matrici a base di frutta,” IndustrieAlimentari XLI dicembre. 1289-1294; McHugh and Senesi (2000) “AppleWraps: A Novel Method to Improve the Quality and Extend the Shelf Lifeof Fresh-Cut Apples,” Journal of Food Science 65(3): 480-485; McHugh,“Fruit and Vegetable Edible Wraps,” Asian Food Tech, 2(4): 18-23 (2001);McHugh, “Edible Packaging,” Resource Magazine, Nov. 7-8 (2001); McHughet al. (2004), “Fruit and Vegetable Wraps: Application to PartiallyDehydrated Apple Pieces,” In “Quality of Fresh and Processed Foods”edited by F. Shahidi. A. Spanier, C-T. Ho and T. Braggins, KluwerAcademics/Plenum Publishing, Chapter 21, pp. 289-299; McHugh et al.(1998) “Apple-based Edible Wraps Extend the Shelf Life of Fresh CutApples,” Abstract #20A-33, EFT Annual Meeting Book of Abstracts.

Fruit puree edible films and coatings and their properties have beenreported by McHugh et al., “Fruit Puree-Based Edible Films andCoatings.” (1997), In Chemistry of Novel Foods, Spanier, A., Tamura, M.and Mills, O. (Eds.), Allured Publishing Corporation, Carol Stream, 111.pp. 167-198; McHugh et al. (1996). “Permeability Properties of FruitPuree Edible Films,” Journal of Food Science 61(1): 88-91. Jerky,leather, or rope-type products for human or pet foods which contain afruit or vegetable ingredient have been reported. See U.S. Pat. Nos.5,853,836; 5,773,070; 5,549,921; 5,084,296; 4,631.837; 4,565,702;4,205,093.

Gelled food compositions are reported in U.S. patent application No.2002/0168460 and U.S. Pat. No. 6,663,910. Snack foods, edible filmsnacks, or rolled edible films have been reported in U.S. patentapplication Nos. 2003/0224090 and 2004/0043134 and U.S. Pat. Nos.6,596,298; 5,962,053; 5,264,235.

Edible films for use as coating or gel capsule application which do notcontain a fruit or vegetable ingredient have been reported. See U.S.Pat. Nos. 6,699,315; 6,375,981; 6,083,582; 5,928,692.

The object of this invention is to provide a fruit, vegetable or fruitand vegetable-based compositions and films which have the properties toserve as nutritious, delicious, and appealing alternates or substitutesfor all other compositions or films reported so far. In particular, thisinvention pertains to the fresh coconut meat based compositions andfilms and its improved processes in the preparation thereof, which iscomprised mainly of coconut meat wherein other fruit and vegetables areadded as flavourings and enhancers. Further, the invention describedherein pertains to the improved processes for the production of coconutmeat based compositions and films, which can desirably be eatendirectly, baked, steamed, or fried, and can remain fresh for up totwelve (12) months or longer, without chemical preservatives.

SUMMARY OF THE INVENTION

The object of this invention is to provide an alternative to knownspring rolls or tortillas or lumpia wrappers, fruit films, vegetablefilms, fruit and vegetable films, fresh crepe or roll or wrap for foodand as food, which have the desired properties to serve as nutritious,delicious, and appealing food alternate.

An exemplary embodiment of the present invention relates to acomposition comprising at least 90% coconut meat and at most 10% coconutwater, preferably derived from a fresh and young coconut. The saidcomposition may be combined with other fruits and vegetables to serve asnutrition, texture, and flavour enhancers. The said compositions makesit suitable in making films having the thinness, strength, flexibility,and crispness to serve as alternates or substitutes for other food-basedfilms, which are useful for wrapping around a combination and aplurality of foods, and can be employed to provide wrapped foods, suchas fruit, vegetable, meat, or any combination thereof, the desiredvariety, nutrition, appeal, taste and convenience.

More specifically, the present invention pertains to a composition madeinto a monolayer film comprising of at the minimum 90% fresh and youngcoconut meat calculated on a percent by weight basis, and wherein thefilm has a dry film thickness in the range from about 1.0 to about 3.0millimeter, more preferably from about 1.5 mm to about 2.5 mm, mostpreferably at about 2.0 mm, a moisture content in the range from about 8to about 10%, and a water activity in the range from about 0.45 to about0.55. Alternately, virgin coconut oil and or fruit polyphenolic extractin the amounts within the range from 0.05% to about 0.1% each,calculated on a percent by weight basis. In another alternative, virgincoconut oil is added in the amount within the range from 0.05% to about0.2% and up to 1.0% to 5.0% calculated on a percent by weight basis.These components are added to enhance the flavors, textures, nutritionalcontent and longer shelf-life of the coconut meat based compositionswhich are made into films.

Alternatively, other fruits, vegetables, and spices, and or anycombination thereof can be added to the fresh coconut meat basedcompositions and films in the amounts within the range from about 0.1%to about 0.4% each or 1.0% to 2.0% depending on the variety to enhancethe flavors, textures, nutritional content, and to add morevariety/flavor to the coconut meat based compositions which are madeinto films.

The coconut meat based films can be packaged in sheets, rolls, or anyconvenient form. Alternatively, the films can be packed by arrangingthem in sheets in between food-grade paper sheets to keep its desireddryness, flexibility and crispness. The films or film products arepackaged so as to maintain the desired film water activity and moisturecontent, for example, in food-grade moisture barrier bags or othercontainers or in oxygen and moisture barrier bags and food-gradecontainers. A desiccant can be incorporated into a film package or filmproduct package to absorb moisture during storage and maintain thedesired food film properties. Alternatively, the films can be directlyused for preparing products and directly eaten without frying orcooking.

The films can be used for wrapping around foods to provide a wide rangeof healthy, nutritious, delicious, appealing, ready-to-eat andconvenient foods, during meal time and snack time, for example. Thefilms can also be applied between foods. Since the method of producingthe composition provides a way to combine any fruit, vegetable and orspices, the films have the additional appeal and variety according toindividual preferences.

The shelf life of the product referred to herein can reach about twelve(12) months, when packaged and stored at the specified conditions so asnot to alter its desired film properties of moisture content, wateractivity, crispness and dryness. With such desirable shelf life, theproducts may be prepared for immediate consumption or for futureconsumption.

The following advantages can be observed of the coconut meat basedcompositions and films, which is the object of this invention. The filmswhen produced as described herein provide the important and uniquecharacteristics of thinness, strength, flexibility, crispness, anddryness to serve as alternative or substitute for other food-basedcompositions and films, while providing the other important propertiesof food nowadays which should be healthy, nutritious, delicious,appealing and tasty. Notwithstanding these advantages, the products,which are comprised of fruits and vegetables, also have longer shelflives, provide a wide range of variety and texture, are convenient andready-to-eat. The provision of products made from fruits and vegetablescan increase consumption of fruits and vegetables and afford consumersto meet their daily dietary requirements, thus help them achieve a morebalanced and nutritious diet. A more specific advantage of the inventionis the provision of attractive nutritious low carbohydrate, low calorieproduct which can contribute in addressing the global problem ofpeople's increasing obesity.

This invention also pertains to the improved methods in making the freshcoconut meat based compositions and films. Other important objects andadvantages of the invention may also become apparent from the ensuingdetailed description.

The Invention

The present invention pertains to compositions and films, the processesand the modifications of such processes in the preparation thereof,comprising mainly of the coconut meat and coconut water, combined withother fruits and vegetables to serve as nutrition, texture and flavourenhancers as well as extend its shelf-life. These compositions and filmshave the thinness, strength, flexibility, and crispness to serve asalternates or substitutes for other food-based films, which are usefulfor wrapping around a combination and a plurality of foods, and can beemployed to provide wrapped foods, such as fruit, vegetable, meat, fishor any combination thereof, the desired variety, nutrition, appeal,taste and convenience.

To promote better understanding and appreciation of the object of thisinvention, the following general definitions are included.

A film is a thin layer of material and when the film is edible, it ismade of a thin layer of edible material. Edible films are pre-formedinto solid sheets which can then be applied on, around or between foods,food components or ingredients. As an object of this invention, a thinsingle layer of film is made from a composition comprising mainly ofcoconut meat, preferably the fresh and young puree.

The fresh and young coconut meat puree refers to a paste or liquidsuspension usually made by grinding or blending coconut meat incombination with other fruit and or vegetable ingredients, wherein thefresh coconut water obtained from the coconut fruit is also mixed in.The coconut puree is prepared from whole flesh. The puree is then theintermediate product that can be employed for processing into differentfinal products. Purees can be heat treated, aseptically or otherwise,but do not necessarily have to be heat treated. In this invention, thecoconut meat “puree” is meant to refer to both heat and non-heat treatedwhole coconut meat which have been mechanically transformed, such asunder a screening or pulping device, into viscous slurries. Thus, thiscomminuted material can be distinguished from individual discrete piecesof intact fruit or vegetable flesh. Purees can range in moisture from 4%in dried form to 98% in dilute form.

Percent ingredient is expressed as [(weight of ingredient/total weightof formulation)×100].

Percent ingredient expressed on a percent by weight basis of aformulation is calculated as [(weight of the ingredient)/(sum of (weightof each ingredient in the formulation))×100]. Calculations areillustrated in the following examples below.

Water Activity is defined as the amount of unbound, free water in asystem available to support biological and chemical reactions. Wateractivity is a concept that differs from that of absolute water contentof a particular food. Some foods may have high levels of total watercontent while at the same time possess low water activity. The equationfor water activity is: A_(w)=VP/VP₀, where VP is the partial vaporpressure of the food at temperature T and VP₀ is the saturation vaporpressure of pure water at T. This ratio provides the amount of freewater present in the food expressed as the equilibrium state of theunbound water content in relation to the vapor pressure of thesurrounding environment in which the food is stored under conditions ofroom temperature and atmospheric pressure.

Moisture content is determined by using the AOAC (Association ofAnalytical Communities) 200 official method 22.012. It can also bedetermined by other methods as known in the art.

In one of the main embodiments of the present invention, a method ofpreparing the food composition is described comprising the steps:

(a) grinding the coconut meat.

(b) mixing the ground coconut meat in (a) with coconut water, and

(c) drying.

Preferably, the said method of preparing the food composition furthercomprises the step of sieving the mixed coconut meat and coconut waterin (b) to form a more homogeneous puree or batter before the dryingstep. More preferably, the drying step is done until the moisture 210content of the mixture ranges from 8% to 10%. This is done for two (2)to five (5) hours at a temperature range of 35-85° C., preferably 48-65°C., most preferably 50-60° C.

In another embodiment of the present invention, a method of preparing anedible film comprises the steps:

(a) grinding coconut meat,

(b) mixing the ground coconut meat in (a) with coconut water,

(c) sieving the said mixture in step (b) to achieve a homogenous pureeor butter,

(d) spreading the resulting sieved mixture in a drying sheet, and

(e) drying the spread mixture up to a moisture content ranging from 8%to 10%.

Preferably, the drying step is done for two (2) to five (5) hours at atemperature range of 35-85° C., preferably 48-65° C., and mostpreferably 50-60° C. The raw ingredients used in the above methodspreferably comprise the following ratios:

-   -   (a) 88-97 wt % coconut meat, and    -   (b) 3-12 wt % coconut water.

More preferably, the coconut meat and coconut water used in the abovemethods are derived from fresh and young coconuts with good coconut meatand more coconut water.

Alternatively, other fruits, vegetables, and spices, and or anycombination thereof can be added to the raw ingredients in a combinedamount not exceeding 2 wt % of the total ingredients. These additivesenhance the flavors, textures, nutritional content, and add more varietyto the coconut meat based compositions especially those which are madeinto films.

Another embodiment of the present invention pertains to a foodcomposition obtainable from any of the methods disclosed above. The saidresulting food composition and or film comprises:

-   -   (a) at least 90 wt % coconut meat, and    -   (b) at most 10 wt % coconut water.

Alternatively, the said composition obtainable from any of the methodsdisclosed above comprises:

-   -   (a) at least 88 wt % coconut meat,    -   (b) at most 10 wt % coconut water, and    -   (c) at most 2 wt % additives.

Preferably, any of the said obtainable compositions disclosed above has8-10% moisture content and more preferably having a water activity of0.45-0.55.

In another embodiment of the present invention, any of the obtainablecompositions disclosed above is in the form of an edible film.Preferably, the said edible film is monolayer. Most preferably, the drythickness of the said edible film is in the range of 1.0-1.5 millimeter.The said edible film have the thinness, strength, flexibility, andcrispness to serve as alternate or substitute for other food-basedfilms, which are useful for wrapping around a combination and aplurality of foods, and can be employed to provide wrapped foods, suchas fruit, vegetable, meat, or any combination thereof, the desiredvariety, nutrition, appeal, taste and convenience.

In a more specific embodiment of the invention, the methods in thepreparation of the coconut meat based compositions and films aredescribed in more detail although are intended only to furtherillustrate the invention and are not intended to limit the scope of theinvention which is defined by the claims. The first step consists ofharvesting carefully the coconut fruit, preferably fresh and young,which should have the right maturity, ripeness, and texture of thecoconut meat. Other fruit, vegetables, spices and herbs which are usedin the process are also harvested and chosen carefully to have itsdesired maturity, texture, color and ripeness.

The coconut meat and its coconut water are collected separately andstored in clean containers. The coconut meat is reduced to small piecesby methods already known in the art such as chopping, grating, andgrinding. The smaller pieces of coconut meat are then blended with theright amount of coconut water to obtain a coconut meat puree. The pureeis preferably blended with the right amount of additional ingredients,fruits and or vegetables, herbs and spices to obtain the final productmixture. Please see further the examples below for more detaileddescription of the combinations of these fruits and vegetables. Further,the mixture is then sieved using a stainless steel strainer preferablywith about 100 to 200 mesh screen. The resulting homogenous puree orbutter is then spread immediately on high-270 temperature resistantdrying sheets using a template with a dimension of about 20 cm×20 cm.The dimensions of the drying sheet template can be modified further to25 cm×25 cm, 28 cm×28 cm, or 40 cm×40 cm. to allow a variety of sizesfor different applications. The filled drying sheets are then placed ina dryer to dry the film at the desired moisture content. A set ofmechanical and solar dryers is employed in the drying process to save onfuel and 275 energy. The drying process takes about two (2) to five (5)hours at a temperature range from 35° C. to 85° C. preferably from 48°C.-65° C., most preferably from 50-60° C., until the desired moisturecontent within the range from 8% to about 10% is attained. Along withthe moisture content, the desired strength, flexibility and crispness ofthe dried films are tested before harvesting of the dried films. Afterdrying, the films are then allowed to cool down to a temperature rangeof about 18° C. to 24° C. for about 5-10 minutes. When cooled, the driedfilms are collected and weighed. Then, they are packed and sealedproperly to further improve its shelf life.

The films produced in this invention comprise the following properties:a monolayer film comprising of at the minimum 90% fresh and youngcoconut meat calculated on a percent by 285 weight basis, a dry filmthickness in the range from about 1.0 to about 3.0 millimetre. morepreferably at about 1.5 mm to about 2.5 mm, most preferably at about 2.0mm, a moisture content in the range from about 8 to about 10%, and awater activity in the range from about 0.45 to about 0.55.

The amount of coconut water added to the mixture, and thereby thepercent moisture of the starting puree can vary depending on thematurity of the fresh coconut meat being used. A base puree may be driedor diluted as needed to obtain the desired percentages. Otheringredients may be incorporated into the wet film formulation in anamount sufficient to obtain a desired characteristic while maintainingthe thinness, strength, flexibility, and crispness of the final filmproduced by the formulation. Without being limiting, examples of otheringredients include flavor ingredients or enhancers and color sources ortexture enhancers. The other ingredients may be added in an amount toprovide flexibility, strength, flavor, color or other advantageousproperty; however, the concentration should not be so high that theadded ingredient substantially separates out of the wet filmformulation. Preferably the other fruit, vegetable and herbs and spicesare added in the range from 0.1% to about 0.4% each calculated on apercent by weight basis. The total percentage of all other ingredientsis calculated as a percent by weight basis in combination with the othermain ingredients. Thus, the combination of all other ingredients cannotbe more than 2% calculated on a percent by weight basis.

In a more specific embodiment, the present invention can have acomposition wherein virgin coconut oil and or fruit polyphenolic extractare added in the amounts within the range from 0.05% to about 0.1% each,calculated on a percent by weight basis. In another alternative, onlyvirgin coconut oil is added in the amount within the range from 0.05% toabout 0.2%, and 1.0% to 5.0% calculated on a percent by weight basis.These components are added to enhance the flavors, textures, nutritionalcontent and extend the shelf-life of the coconut meat based compositionswhich are made into films.

In general, the fresh and young coconut meat comprises at least 90% ofthe dry film formulation and the coconut water comprises at most 10% ofthe dry film formulation. The other ingredients such as flavor or coloror texture enhancers are combined from a range within 0.1% to about 2.0%each, so that the resulting dry film would be comprised of at least 90%of the basic ingredients.

Drying may be carried out as needed to obtain the desired dryness byprocedures already known in the art, including solar and or mechanicaldehydrator and the like. Additional drying steps or a combination ofdifferent drying systems may be carried out as desired.

In another embodiment of the invention, the modified methods in thepreparation of the coconut meat based compositions and films aredescribed in more detail. The first step consists of harvestingcarefully the fresh and young coconut fruit, which should have the rightmaturity, ripeness, and texture of the coconut meat. Other fruit,vegetables, spices and herbs which are used in the process are alsoharvested and chosen carefully to have its desired maturity, texture,color and ripeness. It is important that the harvesting and dehusking ofyoung coconut are done on-site, where the actual processing can proceedimmediately.

The fresh and young coconut meat and its coconut water are collectedseparately and stored in clean containers. The coconut water is furtherfiltered in a 3-stage microfiltration system with 0.1-5 micron filtersin order to eliminate unnecessary sediments and to disinfect the coconutwater.

In another embodiment of this invention, the process of coconut meatcollection and storage is modified by placing the harvested coconut meatin a blast-freezer, also known as contact-freezer, prior to use in orderto prevent the onset of natural fermentation, which can lead to productspoilage. Alternatively, the coconut meat is then chopped andimmediately blended with the right amount of filtered coconut water toobtain a coconut meat puree. The puree is further blended with the rightamount of additional ingredients, fruits and or vegetables, herbs andspices to obtain the final product mixture. The blending process is donein approximately 6-8 minutes only to reduce operating costs.

Further, the mixture is then sieved using a stainless steel strainerwith about 100 to 200 mesh 340 screen. The resulting homogenous puree orbatter is then spread immediately on high-temperature resistant dryingsheets using a template with a dimension of about 20 cm×20 cm. Thedimensions of the drying sheet template can be modified further to 25cm×25 cm, 28 cm×28 cm, or 40 cm×40 cm, to allow a variety of sizes fordifferent applications. The filled drying sheets are then placed in adryer to dehydrate or dry the film at the desired moisture content. Aset of mechanical and solar dryers is employed in the drying process tosave on fuel and energy. The drying process takes about two (2) to five(5) hours at a temperature range from 35° C. to 85° C., preferably from48° C.-65° C., most preferably from 50-60° C., until the desiredmoisture content within the range from 8% to about 10% is attained.

Along with the moisture content, the desired strength, flexibility andcrispness of the dried films are tested before harvesting of the driedfilms. After drying, the films are then allowed to cool down to atemperature range of about 18° C. to 24° C. for about 5-10 minutes. Whencooled, the dried films are collected, weighed, packed and sealedproperly.

In the embodiment of this invention, the drying process is affordedcareful attention and modified with the object of reducing the energycosts during the drying process and obtaining the most desirableproperties of the coconut film product. Four sources of energy areconsidered in the drying process, namely: liquefied petroleum gas (LPG),electrical heat, solar energy, biomass or other alternative renewableenergy source. In order to achieve the most desirable properties of thecoconut film product, these are initially dried at 80-85° C. for about30-60 minutes, then decreased to 70-80 C for about 30-60 minutes, then60-70 C for about 30-60 minutes in mechanical dryer with LPG orelectrical heat as energy source. Then, the coconut film product istransferred to a solar dryer in which the drying temperature is rangingfrom 45-55° C. for about one hour until the desired moisture contentwithin the range from 8% to about 10% is attained. Along with themoisture content, the desired strength, flexibility, and crispness ofthe dried films are tested before harvesting of the dried films. Afterdrying, the films are then allowed to cool down to a temperature rangeof about 18° C. to 24° C. for about 5-10 minutes. When cooled, the driedfilms are collected, weighed, packed and sealed properly.

In another embodiment of this invention, a step may be added prior tothe drying operations disclosed above in order to increase the dryingcapacity and or hasten the drying process of the food compositionwithout incurring substantial additional drying costs. The provision ofa walk-in warm chamber whereby room temperature is set in the range from45-50° C., more preferably 46-49° C., and most preferably at 47-48° C.,wherein the food compositions spread on drying sheets are arranged andset aside for a few minutes until the ideal moisture content isattained, before the series of post-drying operations will start.

In another embodiment of this invention, the preparation of the coconutfilm product is done by modifying the formula of the mixture ofingredients in such a way as to eliminate the salt, which results to amuch healthier coconut film products with higher moisture content ofabout 10-13.5% and water activity of about 0.55 to 0.625 at the samedrying conditions described above. Thus, to achieve the same moisturecontent of about or less than 10% and water activity of about 0.55, thetotal drying time of the coconut film product without salt, is increasedto about 30 minutes.

In another embodiment of the invention, the preparation of the coconutfilm product is modified to increase the protein and fiber contents andreduce the carbohydrate content of the final product, by adding freshegg white into the mixture of coconut puree batter, in a range of 4-7%based on the wet formula. Alternatively, powdered egg white or xanthangum can be used instead of the fresh egg white. The final product isreferred to as “high-protein” and “high-fiber” coconut film or wrap.

In another embodiment of this invention, the preparation of the coconutfilm product is modified to increase the medium-chain triglyceride (MCT)content of the product which results in an increase in good orbeneficial fat content of the product. This is implemented by doublingthe dosage of the unrefined virgin coconut oil added into the coconutpuree and/or doubling the dosage of the fresh young (macapuno) coconutadded into the coconut puree or batter. In this modified formula, theingredients also prevent the formation of bubbles of the coconut puree,which leads in the formation of undesirable holes in the coconut film.The MCTs are known to be anti-fungal and anti-bacterial agents.Including this as ingredient in the coconut film also results in alonger shelf life of the coconut film product from nine (9) months toabout twelve (12) months.

In another embodiment of the invention, the thickness of the dryingsheet template is 400 increased from a range of 1.0-1.5 mm to 1.0-3.0mm, more specifically to about 1.5 mm to 2.5 mm, more specifically toabout 2.0 mm, to provide an enhanced stability of the coconut film orwrap product itself.

EXAMPLES

The following examples are intended only to further illustrate theinvention and are not intended to limit the scope of the invention whichis defined by the claims.

Example 1. Coconut Meat Based Composition

The following example describes the formulation of the coconut meatbased compositions made into films, as the object of the invention.Table 1 shows the important ingredients in the production of coconutmeat based composition and film. In this example, the basic ingredientis the fresh and young coconut meat. In the preparation of the puree,coconut water is added during blending within the range from 500 g toabout 1,500 g so as to promote homogeneity of the mixture and achievethe desired texture of the resulting puree. Furthermore, virgin coconutoil and mango polyphenolic extract (obtained from a local supplier) arealso added as flavor, texture and shelf-life enhancers.

TABLE 1 Coconut meat based composition Weight in grams Percent by weightIngredients (wet film) (resulting dry film) Fresh & young coconut meat13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract0.5-2   Coconut water  500-1500 8-10%

The typical nutritional fact, which is shown as an example and does notsuggest to limit the embodiments of the present invention, for the driedcoconut composition or film is shown in 42.0 table 2 below.

Examples 3-16. Coconut Meat Based Composition Expressed in OtherVarieties

The following examples describe the formulation of the coconut meatbased compositions made into films, as the object of the invention, withadditional ingredients such as fruits and vegetables to enhance flavorsand textures and to add more variety of the food film. Tables 3-16 showthe important ingredients in the production of coconut meat basedcomposition and film and the additional ingredients.

TABLE 2 Typical Nutrition Facts for the dried coconut composition.Serving size = 1 wrap 14 g Servings per container = 7 wraps Amount perserving Calories 70 Calories from fat 45 % Daily Value* Total Fat 5 g 8%Saturated Fat 4.5 g 22%  Trans Fat 0 g Cholesterol 0 g 0% Sodium 10 g 0%Potassium 290 mg 8% Total Carbohydrate 6 g 2% Dietary Fiber 2 g SolubleFiber 1 g Sugars 3 g Protein 1 g Vitamin A 0% Calcium 2% Vitamin C 0%Iron 2% *Percent daily values are based on a 2,000 calorie diet.

TABLE 3 Coconut meat based composition with Moringa flavor Weight ingrams Percent by weight Ingredients (wet film) (resulting dry film)Fresh & young coconut meat 13,250    at least 90% Virgin coconut oil10-15  Mango polyphenolic extract 0.5-2   Moringa oleifera leaf powder50 Onion leaf powder 30 Onion bulb powder 30 Ginger powder 15 Coconutwater 500-1500 8-10%

TABLE 4 Coconut meat based composition with Chocolate flavor Weight ingrams Percent by weight Ingredients (wet film) (resulting dry film)Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2   Chocolate or cacao powder 50-100Coconut water 500-1500 8-10%

TABLE 5 Coconut meat based composition with Mango flavor Weight in gramsPercent by weight Ingredients (wet film) (resulting dry film) Fresh &young coconut meat 13,250 at least 90% Virgin coconut oil 10-15  Mangopolyphenolic extract 0.5-2   Mango (kernel/flesh) powder 50-100 Coconutwater 500-1500 8-10%

TABLE 6 Coconut meat based composition with Carrot flavor Weight ingrams Percent by weight Ingredients (wet film) (resulting dry film)Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2   Grated and steamed carrot 50-100Coconut water 500-1500 8-10%

TABLE 7 Coconut meat based composition with Squash flavor Weight ingrams Percent by weight Ingredients (wet film) (resulting dry film)Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15Mango polyphenolic extract 0.5-2  Grated and steamed squash 200-250Coconut water  500-1500 8-10%

TABLE 8 Coconut meat based composition with Sweet Potato flavor Weightin grams Percent by weight Ingredients (wet film) (resulting dry film)Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15Mango polyphenolic extract 0.5-2  Steamed sweet potato 200-250 Coconutwater  500-1500 8-10%

TABLE 9 Coconut meat based composition with Basil & Oregano flavorsWeight in grams Percent by weight Ingredients (wet film) (resulting dryfilm) Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil10-15 Mango polyphenolic extract 0.5-2  Basil & Oregano powder 30-60Coconut water  500-1500 8-10%

TABLE 10 Coconut meat based composition with Purple Yam flavor Weight ingrams Percent by weight Ingredients (wet film) (resulting dry film)Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15Mango polyphenolic extract 0.5-2  Steamed purple yam 200-250 Coconutwater  500-1500 8-10%

TABLE 11 Coconut meat based composition with Green Tea flavor Weight ingrams Percent by weight Ingredients (wet film) (resulting dry film)Fresh & young coconut meat 13,250    at least 90% Virgin coconut oil10-15  Mango polyphenolic extract 0.5-2   Green tea powder/extract 30Coconut water 500-1500 8-10%

TABLE 12 Coconut meat based composition with Mango Tea flavor Weight ingrams Percent by weight Ingredients (wet film) (resulting dry film)Fresh & young coconut meat 13,250    at least 90% Virgin coconut oil10-15  Mango polyphenolic extract 0.5-2   Mango tea powder/extract 30Coconut water 500-1500 8-10%

TABLE 13 Coconut meat based composition with Turmeric flavor Weight ingrams Percent by weight Ingredients (wet film) (resulting dry film)Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2   Turmeric powder 50-100 Coconut water500-1500 8-10%

TABLE 14 Coconut meat based composition with Cinnamon flavor Weight ingrams Percent by weight Ingredients (wet film) (resulting dry film)Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15Mango polyphenolic extract 0.5-2  Cinnamon powder 40-80 Coconut water 500-1500 8-10%

TABLE 15 Coconut meat based composition with Lemon Grass flavor Weightin grams Percent by weight Ingredients (wet film) (resulting dry film)Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15Mango polyphenolic extract 0.5-2  Lemon grass extract 200-300 Coconutwater  500-1250 8-10%

TABLE 16 Coconut meat based composition with Macapuno flavor Weight ingrams Percent by weight Ingredients (wet film) (resulting dry film)Fresh & young coconut meat 13,250 at least 90% Virgin coconut oil 10-15 Mango polyphenolic extract 0.5-2   Macapuno 50-100 Coconut water500-1250 8-10%

1.-33. (canceled)
 34. A dehydrated coconut meat based edible filmcomprising at least 88% of coconut meat derived from fresh and youngcoconut; at most 12% of filtered fresh and young coconut water; and araw unrefined virgin coconut oil in the range of 1.0% to 5.0% is addedbased on a sum of the coconut meat and the coconut water as 100% byweight basis; wherein the composition or edible film has a thickness inthe range from about 1.0 millimeter to about 3.0 millimeter; a wateractivity in the range of about 0.45 to about 0.55; and a moisturecontent in the range of 8% to 10%.
 35. The edible film according toclaim 34 in the form of food wraps, crepes, rolls, and/or any convenientform that can be baked, steamed, grilled or fried together withdifferent kinds of food component or ingredient or any food combinationsand a plurality of food that can serve as meals or snacks.
 36. Theedible film according to claim 34 having a serving size of 1 wrapequivalent to 14 grams having only 70 calories calculated on caloriesfrom fat at 45 grams; saturated fat at 4.5 grams (22% Daily Value);trans fat at 0 grams; total fat at 5 grams (8% Daily Value); cholesterolat 0 milligrams (0% Daily Value); sodium at 10 milligrams (0% DailyValue); potassium at 290 milligrams (8% Daily Value); total carbohydrateat 6 grams (2% Daily Value); dietary fiber at 2 grams (8% Daily Value);soluble fiber at 1 gram; sugars at 3 grams; protein at 1 gram; calciumat 2% and iron at 2% and percent daily values are calculated based on2,000 calorie diet.
 37. The edible film according to claim 36 optionallycomprising fresh or powdered egg whites, xanthan gum and/or combinationthereof with increased quantity of raw unrefined virgin coconut oil andfresh and young macapuno; mango polyphenolic extracts optionally incombination with raw unrefined virgin coconut oil; natural colorants,flavor, texture, strength, pliability, flexibility, nutritional contentand shelf-life enhancers selected from the group consisting of turmericpowder, cinnamon powder, cacao powder, lemon grass extract, moringa andmacapuno.
 38. The edible film according to claim 34 having thicknessranging from 1.0 mm to 1.5 mm to 1.0-3.0 mm, preferably from about 1.5mm to 2.5 mm, more preferably from about 2.0 mm; moisture contentranging from 8% to 10%; and water activity of about 0.45 to about 0.55further comprising fruits, vegetables, spices and herbs as flavor andcolor enhancers.
 39. A dehydrated coconut meat based edible filmobtainable by process comprising the steps of: (a) preparing a coconutmeat puree or batter formulation by mixing and blending fresh and youngcoconut meat with coconut water and raw unrefined virgin coconut oil,(b) sieving the said mixture in step (a) using 100-200 mesh screen toachieve a homogeneous puree or batter, (c) spreading the resultingsieved mixture in a drying sheet with stainless steel template withdesired dimensions, (d) drying the spread mixture up to a moisturecontent ranging from about 8 wt. % to about 10 wt. %, (e) cooling downthe films to a temperature range of about 18° C. to 24° C. for about 5to 10 minutes, characterized in that: (a′) the coconut water is filteredin a 3-stage microfiltration system with 0.10 to 5 microns ofmicrofilter to disinfect and eliminate undesirable particulates; (b′)the coconut meat is subjected to a blast-freezer or contact freezer toprevent the onset of natural fermentation or immediate chopping andblending with the filtered coconut water to obtain a coconut meat puree;(c′) the drying process is carried out using any energy source selectedfrom solar energy, biomass, energy, liquefied petroleum gas, andelectrical energy for about 4.5 to 5 hours, in stages wherein the stagesconsist of the following: First stage: drying at 80 to 85° C. for about30 minutes to one hour, Second stage: drying at 70 to 80° C. for about30 minutes to one hour, Third stage: drying at 60 to 70° C. for about 30minutes and then reshuffle and rotate the drying trays sheets andcontinue to dry for another 30 minutes, Fourth stage: drying at 50 to60° C. for about 30 minutes to one hour, Fifth stage: drying at 45 to50° C. for about 30 minutes to one hour and more preferably 46 to 49°C., and most preferably from about with a warm chamber 47 to 48° C.wherein a dehumidifier is provided to hasten drying process and keep thefinished product raw.
 40. The edible film according to claim 39, whereinthe coconut meat puree is further blended with vegetables, herbs andspices selected from turmeric powder, Moringa oleifera leaf powder,cinnamon powder, cacao powder, lemon grass extract, and mangopolyphenolic extract.
 41. The edible film according to claim 39, whereinthe blending process is done at five thousand (5,000) revolutions perminute (rpm) for six (6) to eight minutes and the stainless steeltemplate has an outer dimension of about 16 inches by 24.5 inches andinner dimention of the molding at about 20 cm×20 cm wherein thestainless steel template can be further modified to 25 cm×25 cm, 28cm×28 cm or 40 cm×40 cm.
 42. The edible film according to claim 39,wherein the dehydrated coconut meat based edible film has a thicknessranging from about 1.5 mm to about 3.0 mm; a moisture content rangingfrom about 8 wt. % to about 10 wt. %; a water activity of about 0.45 toabout 0.55.
 43. The edible film according to claim 39, wherein the rawingredients used are derived from fresh and young coconuts that areorganic which further comprise at least 1.0 to 5.0% raw unrefined virgincoconut oil; at least 0.05% mango polyphenolic extract; and at least 2%to at most 4% other ingredients selected from turmetic powder, Moringaoleifera leaf powder, cinnamon powder, cacao powder, lemon grassextract, purple yam and sweet potato, orange sweet potato, onion powderand garlic powder as flavor enhancer, natural color source, andnutritional content and shelf-life enhancers.